In a large mixing bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, molasses and crystallized ginger until thoroughly mixed. Add the flour mixture and mix just until combined.

In a shallow dish, add the remaining 1/3 cup sugar.

Using a tablespoon cookie scoop, portion out the dough and shape the pieces into balls. Roll each in the shallow dish filled with sugar to coat the outside and arrange them on parchment lined baking sheets about 2" apart.

Bake until the cookies are puffed and some cracks have formed on top - about 12 to 14 minutes. They will be soft, but the tops should be dry. Remove and let the cookies sit on the baking sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.